About this recipe
Lean ground beef browns fast and takes taco spices well. Beans and a modest rice scoop stretch the pot without blowing the calorie budget.
Crisp lettuce on top keeps each bowl fresh. Salsa does the saucing so you do not need a heavy dressing.
Cool leftovers before packing. Reheat the beef and rice, then add cold lettuce and salsa when you eat.
BROWN THE BEEF
Step 1
Heat olive oil in a large skillet over medium-high. Add onion and cook until softened, 3 to 4 minutes.
Step 2
Add ground beef and salt. Cook, breaking it up, until no longer pink and lightly browned, 6 to 8 minutes. Drain excess fat if the pan looks greasy.
Step 3
Stir in chili powder, cumin, and garlic powder. Cook over medium-high until fragrant, 30 to 45 seconds.
FINISH THE FILLING
Step 4
Add black beans and salsa. Reduce heat to medium. Simmer until thickened and hot, 4 to 5 minutes.
ASSEMBLE
Step 5
Divide rice among four bowls. Top with beef mixture and shredded lettuce. Add extra salsa at the table if you like.
Tips
Stick to about 1/2 cup rice per bowl to stay under 500 calories.
For meal prep, pack lettuce separately so it stays crisp.
Swaps
Ground beefGround turkey (93% lean)
Same weight and timing. Slightly milder.
Black beansPinto beans
Same drained amount. Creamier texture.
Equipment
large skillet · can opener
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